Comments on: Shaking Beef (Bo Luc Lac)

By: John

John — Tue, 04 Mar 2025 07:28:37 +0000

I tried this recipe last night but didn't have a large enough piece of beef so I plumped up the recipe by adding roasted mushrooms about halfway through cooking. Everyone loved the food. Thanks so much for this, and for all your recipes and advice on cooking and food. Two are three times a week, I find myself asking, "What would Pailin do?"

By: Jo

Jo — Tue, 07 Jan 2025 03:29:02 +0000

Thank you for this recipe!! I’ve made it twice and I’m not sure my husband will let me cook ribeye any other way now. The second time making it I did a 20 minute marinade with eyeballed proportions of: grated garlic, oyster sauce, fish sauce, sweet soy sauce (Lee Kim Kee), and black pepper. Still turned out really well! This recipe provides a strong, forgiving foundation and helpful guidance to the technique for searing & shaking the beef.

By: Sofia

Sofia — Wed, 01 May 2024 14:02:09 +0000

I have tried a few shaking beef recipes but this one comes out on top! Super simple and very tasty with the sauce! I haven’t found another recipe that gets the beef so flavorful especially in such a short amount of time. I have recommended this recipe to my family and I will definitely be making it again.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 04 Apr 2022 21:34:36 +0000

In reply to Lysa. Thank you so much for the review and for buying the book! So glad you're enjoying the recipes :)

By: Lysa

Lysa — Fri, 01 Apr 2022 06:14:56 +0000

This dish is so simple and just delicious! Love it when coloured cherry tomatoes are in season which makes the dish look even more special. We use lettuce leaves for a low carb option to wrap the pieces of meat in. And the pickled onion is a must. I also serve it with fried crispy oyster mushrooms with garlic and thyme. I've made this numerous times and it's so delicious I'm having it again tonight! 🙂
Thanks so much for sharing your recipes and videos Pailin. Of course, I have your book too. I'm a big fan of your fabulous food.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 07 Feb 2022 22:43:37 +0000

In reply to Kristina Lam. I don't see why not, but should be dark meat!

By: Kristina Lam

Kristina Lam — Fri, 04 Feb 2022 15:04:58 +0000

Hi! Is it okay to use this with chicken?

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 29 Jan 2022 21:25:54 +0000

In reply to Jeffrey Chang. So sorry to hear! Without having been there myself I can only speculate...and the beef being partially thawed could explain it. As you know, when you thaw meat, there is a lot of liquid that comes out as it thaws. If it's thawing while in the wok, then all that liquid will come out during cooking as well.

By: Jeffrey Chang

Jeffrey Chang — Fri, 21 Jan 2022 19:18:53 +0000

Hi.
I tried this recipe today and it did not come out right. Instead of sizzling, it was more like stir fry because too much water came out while cooking the beef. I followed the recipe accurately. Any ideas why so much water came out? I am wondering if beef was not entirely thawed before preparing? Thank you.

By: Stephen Chan

Stephen Chan — Thu, 17 Jun 2021 16:04:23 +0000

Easy yet delicious. In Hongkong when you order this in Vietnamese restaurants it’s often served with a reddish rice instead of plain jasmine rice. I then found out from some local recipes that is basically American fried rice, which Pai has a recipe for, without the mixed veggie dices. I’m not sure if that’s the authenic way or just the Hongkong style of serving it, but anyway I’ve tried and it’s delicious.

By: Lisa No

Lisa No — Wed, 05 May 2021 02:52:19 +0000

Hi Pailin, I am going to attempt this recipe for the first time and I wanted to know which brand of fish sauce, oyster sauce and soy sauce did you use? I see that you have different ones listed in the links and I don’t want the favors to be off. Thank you for your response!

By: U'ilani Cooper

U'ilani Cooper — Fri, 11 Dec 2020 15:08:50 +0000

This one of my favorite dishes. Red bell peppers along with cherry tomatoes are pleasing to the eye before you even taste it. So easy yet so rewarding. We have no Asian restaurants near where we live so finding Hot Thai Kitchen and Pai's kitchen was like finding a "vaccine" and y'all know how important that is. Good On You Pailin!!!